Low Carb “Potato” (Fauxtato?) Leek Soup – Meat Free Keto

I don’t know why, however I’ve actually been craving potato leek soup recently. I do know, it’s a extremely unusual craving to have, however I impulse purchased a leek final week, and have been deciding what to do with it for days. I would like a pastime. Anyway, this leek obsession bought me considering that I ought to most likely attempt to make a low carb potato leek soup, and see if that glad the craving.

Excellent news, it did. I wished to make this recipe pretty easy, as a result of it form of bums me out once I’m all excited to make one thing, and notice I don’t have a variety of the substances. So, it is a combo of some pantry staples, and a leek. I’m assuming you’ve gotten a leek should you’re trying up easy methods to make potato leek soup.

I’m so tempted to say that this soup is my favourite, however I really feel like I say that about all the pieces. Regardless, this soup is for positive in my high 5. It’s creamy and filling, and it’s the right option to heat up on a cold day. That is additionally fairly easy recipe to execute, so should you’re at newbie degree – it’s for you!

Notes on Making Low Carb “Potato” Leek Soup

• To retailer: refrigerate in an hermetic container for as much as 4 days, or freeze as much as a month.
• To reheat: Heat in a lined saucepan over medium-low warmth, till the specified temperature is reached.
• Make It A Meal: Prime with a serving of Tempeh Bacon and dairy-free “cheddar” – it’s like a baked potato, however in soup kind!
• This recipe occurs to be vegan as a result of I’ve used coconut oil and coconut milk in lieu of butter and heavy cream. Nonetheless, should you’d actually like to make use of butter and heavy cream, go proper forward!
• This soup actually doesn’t style in any respect like coconut, for these of you who’re nervous.
• You’ve most likely seen an absence of salt within the substances. It is because vegetable inventory is extremely salty, and also you may need to maintain off on including salt till you’ve reached the dinner desk.
• I really opted to make use of Higher Than Bouillon instead of vegetable inventory, as a result of it’s extra handy and I don’t use inventory sufficient to maintain a factor of it round.
• An immersion blender will likely be your finest good friend with this recipe, however you should utilize an everyday blender, as long as it’s heat-safe.
• For those who don’t have Herbes de Provence, you might use a poultry seasoning mix, or your most well-liked seasoning mix (like this one from Bragg’s).
• You may also make your individual Herbes de Provence mix by mixing up any of the next: thyme, rosemary, marjoram, oregano, savory, basil, fennel seed and lavender.
• Whereas I attempt to offer correct diet info, there are variations throughout manufacturers and kinds of substances. So, should you’re utilizing different manufacturers than these talked about, your macros could also be totally different. All diet data is calculated from the USDA values for every ingredient, until a model is particularly talked about (or no generic itemizing is on the market), and are for info functions solely! 
• Internet carbs for this recipe, 8.9g whole carbs – 1.6g fiber = 7.3g web carbs

Low Carb “Potato” Leek Soup

Print Recipe

Course dinner, Lunch, Soup

Delicacies American

Key phrase keto vegan, vegan keto, vegan low carb

Prep Time 10 minutes minutes

Cook dinner Time 25 minutes minutes

Substances

• 1 medium leek
• 1 tbsp coconut oil or olive oil
• 2 -3 cloves garlic, minced
• 12 oz riced cauliflower 340g, or about 3 cups
• 2 1/2 cups of vegetable inventory or broth 600ml
• 1/2 cup full fats coconut milk (120ml)
• 1 tsp herbs de Provence
• 1 bay leaf
• 1/4 tsp cracked pepper plus additional, for garnish
• 2 tbsp sliced chives for garnish

Directions

• Prep the leek by slicing off the leafy half and the foundation; quarter the remaining stalk lengthwise. Rinse off the leek (they’re often actually sandy) and slice it crosswise.

• Warmth the oil in a heavy soup pot or Dutch oven over medium warmth. Add the leek and prepare dinner for about 5 minutes, till the leek has softened. Stir within the garlic and prepare dinner for one more minute.

• Add the riced cauliflower, broth, coconut milk, herbes de Provence, bay leaf and pepper and stir to mix. Cowl and prepare dinner one other 20 minutes, stirring sometimes, till the cauliflower has utterly softened.

• Take away the bay leaf and mix the soup with an immersion blender till clean. Alternatively, rigorously pour the soup right into a blender and mix till clean.

• Divide the soup amongst 4 bowls, and garnish with chives and pepper.

Notes

To calculate web carbs – subtract the grams of fiber, allulose and sugar alcohols (if relevant) from the full grams of carbohydrates within the recipe.  For this recipe, 8.9g whole carbs – 1.6g fiber = 7.3g web carbs

Vitamin

Serving: 0.25recipe | Energy: 128kcal | Carbohydrates: 8.9g | Protein: 2.4g | Fats: 9.2g | Fiber: 1.6g

Associated